Terryl Gavre’s interiors set the stage for Schroeder’s cuisine.

Earthy tones of sage and persimmon color the walls, while rich chocolate leather banquettes accented with colorful patterned fabric in spheres of dark orange, deep red, and avocado green line the perimeter of the dining room.

Off-white tablecloths and wooden set-plates keep the tabletops casual, while chocolate "folio" chairs add comfort and style.

A 12' long wood “Tasting Table” takes center stage, where it not only breaks up the room visually, but is reserved specifically for multi-course tasting dinners where up to 12 guests can enjoy custom-designed menus by Schroeder.

James Foran joins MARKET Restaurant + Bar as Executive Pastry Chef bringing with him the experience of working with some of the top chefs in the country.

Upon graduating with a degree in Pastry Arts from Johnson and Wales University in 1990, Foran’s first professional position was assisting Jean-Georges Vongrichten as assistant pastry chef at the Lafayette in the Drake Swissotel.

His resumes includes Executive Pastry Chef positions as highly acclaimed establishments such as Vertigo Restaurant, One Market, The Mandarin Oriental San Francisco and at Bellagio Hotel’s celebrated Picasso restaurant.

He most recently served as Executive Pastry Chef at Arterra Restaurant in Del Mar.

John Thompson, a graduate of Le Cordon Bleu, Australia, joined Chef Schroeder at Arterra Restaurant in 2004 as Sous Chef.

In 2006, he worked alongside Schroeder and was instrumental in the opening of MARKET Restaurant.

Recently he was promoted to Chef de Cuisine and oversees the daily operation of the kitchen at MARKET.

Originally from New York City, Brian grew up with the understanding of what an important role good food and fine wine can play in so many people’s day-to-day life.

He began his career in the art of hospitality at Omni Hotels in Tucson, Arizona where he worked for several years in a range of positions in the Food and Beverage department.

His wine education and passion for food began after moving to San Diego, CA where he helped open Royale Brasserie & Bar, and A.R Valentien Restaurant at The Lodge Torrey Pines. In 2003 Brian took a 6-month sabbatical in Australia, traversing the wine growing regions. Returning to San Diego in 2004 he took the reigns of the wine program at Bradley Ogden’s Arterra Restaurant in Del Mar, CA. In 2006 Brian left Arterra to join Chef/Owner Carl Schroeder to build the wine program at his new endeavor, MARKET Restaurant + Bar in Del Mar, CA. He is currently pursuing his Master Sommelier Diploma.

Hughes comes to Market Restaurant + Bar having spent the last 13 years working in the food and wine industry in the the San Francisco Bay Area.

Her tenure for management includes Bistro Aix, a busy San Francisco Marina district restaurant and First Crush Wine Bar & Restaurant and Ora Restaurant & Sake Lounge, both located in Marin County. She also worked as a sommelier at A16 restaurant in San Francisco where she found her true-love: Italian wine.

Cate loves travel and was fortunate to live over-seas traveling and studying culture, wine & food in Italy, France, Japan & New Zealand. In each country she stayed for extended visits and traded her labor for the opportunity to live and work with restauranteurs, winemakers and foodies she had met while working in San Francisco.

Prior to her arrival to San Diego this spring, Hughes owned and operated Prima Palate Italian wine shop/bar in the the picturesque sea-side town of Tiburon, located just north of the Golden Gate Bridge.